Yield:
Makes about 2 ½ cups
Large eggs
1/3 cup sugar
3 tablespoons Liqueur
6 ounces good-quality white chocolate (such as Baker's or Lindt),
chopped
1 cup chilled whipping cream
Preparation
Whisk eggs, sugar and liqueur in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk constantly until mixture thicken and thermometer inserted into mixture register 140 degrees F. For 3 minutes, about 7 minutes total. Remove bowl from over water. Add white chocolate whisk until smooth. Cool completely, whisking occasionally. Beat cream in medium bowl to medium-firm peaks. Fold whipped cream into white chocolate mixture in 3 additions (mixture will be soft). Chill until able to pipe, about 3 hours.
" /> White Chocolate MousseYield:
Makes about 2 ½ cups
Large eggs
1/3 cup sugar
3 tablespoons Liqueur
6 ounces good-quality white chocolate (such as Baker's or Lindt),
chopped
1 cup chilled whipping cream
Preparation
Whisk eggs, sugar and liqueur in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk constantly until mixture thicken and thermometer inserted into mixture register 140 degrees F. For 3 minutes, about 7 minutes total. Remove bowl from over water. Add white chocolate whisk until smooth. Cool completely, whisking occasionally. Beat cream in medium bowl to medium-firm peaks. Fold whipped cream into white chocolate mixture in 3 additions (mixture will be soft). Chill until able to pipe, about 3 hours.
" />
White Chocolate Mousse
Yield:
Makes about 2 ½ cups
Large eggs
1/3 cup sugar
3 tablespoons Liqueur
6 ounces good-quality white chocolate (such as Baker's or Lindt),
chopped
1 cup chilled whipping cream
Preparation
Whisk eggs, sugar and liqueur in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk constantly until mixture thicken and thermometer inserted into mixture register 140 degrees F. For 3 minutes, about 7 minutes total. Remove bowl from over water. Add white chocolate whisk until smooth. Cool completely, whisking occasionally. Beat cream in medium bowl to medium-firm peaks. Fold whipped cream into white chocolate mixture in 3 additions (mixture will be soft). Chill until able to pipe, about 3 hours.
Yield:
Makes about 2 ½ cups
Large eggs
1/3 cup sugar
3 tablespoons Liqueur
6 ounces good-quality white chocolate (such as Baker's or Lindt),
chopped
1 cup chilled whipping cream
Preparation
Whisk
eggs, sugar and liqueur in large metal bowl to blend. Set bowl over
saucepan of simmering water (do not allow bottom of bowl to touch
water); whisk constantly until mixture thicken and thermometer inserted
into mixture register 140 degrees F. For 3 minutes, about 7 minutes
total. Remove bowl from over water. Add white chocolate whisk until
smooth. Cool completely, whisking occasionally. Beat cream in medium
bowl to medium-firm peaks. Fold whipped cream into white chocolate
mixture in 3 additions (mixture will be soft). Chill until able to
pipe, about 3 hours.
